Rendang Beef

Rendang Beef

Use beef chicks or ribeye or shortribs as an alternative
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Course Main Course
Cuisine curry, malaysian
Servings 4


Rendang paste

  • 60 g shallots finely sliced
  • 60 g ginger finely sliced
  • 3 lemongrass sticks chopped
  • 5 garlic cloves crushed
  • 3 large dried red chillies soaked in warm water, then seeded and chopped
  • 3 tbsp. water

main recipe

  • 2 tbsp coconut oil
  • 800 g beef brisket
  • 100 g rendang paste
  • 4 star anis
  • 2 cinnamon sticks
  • 2 lemon grass crushed
  • 4 garlic cloves crushed
  • 800 ml coconut milk (2 tins)
  • 2 tbsp corn flour
  • coriander leaves chopped to serve


  • First, prepare the rendang paste mixture. Blend the shallots, ginger, lemon grass, garlic cloves, red chillies, and water in a blender until well combined to make a smooth paste. Set aside.
  • Heat a frying pan until very hot with 1 tbsp of coconut oil and place the beef to sear until browned. Season with salt and pepper.
  • In a deep casserole dish, melt the rest of the oil and add the rendang paste mixture for 20 seconds then add star anise and cinnamon, and cook for a further 30 seconds.
  • Add the coloured beef and cover with the coconut milk, and enough water or vegetable stock for the brisket to be covered.
  • Cover with a lid and simmer gently for 2 hours then remove the lid and continue to cook a further 1 hour to help reduce the sauce.
  • The meat should break easily.
  • Before serving, skim the sauce of any excess fat and remove the aromatics.
  • In a small bowl, stir 2 tbsp corn flour with 2 tbsp of water. Add enough to the mixture until thickened to coat the meat.
  • Check the seasoning and add extra lime juice or chilli if required.
  • Remove from the heat and serve in bowls with some coriander and basmati rice.
Keyword curry, malaysian